CRèME DE MENTHE CHEESECAKE
Start with a quick cookie-crumb crust, then add a refreshing, mint-green filling flavored fast with creamy liqueur.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 300°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and up sides of ungreased 9-inch springform pan.
- Beat cream cheese in large bowl with electric mixer at medium speed until fluffy. Gradually add sugar, beating until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in 3/4 cup whipping cream and crème de menthe until well blended. Pour into crust-lined pan.
- Bake at 300°F. for 60 to 70 minutes or until edges are set but center still jiggles slightly when gently shaken. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes or until center is set.
- Remove cheesecake from oven. Cool in pan on wire rack for 1 hour or until completely cooled. Cover; refrigerate at least 3 hours before serving.
- Just before serving, carefully run knife around sides of pan to loosen; remove sides of pan. In small bowl, beat 1/2 cup whipping cream and powdered sugar until stiff peaks form. Pipe or spoon whipped cream around edge of cheesecake. Garnish with chopped mints. Store in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 23 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1/16 of Recipe, Sodium 240 mg, Sugar 17 g
MINT CHOCOLATE CHEESECAKE
For this indulgent dessert we married the richness of cheesecake with the refreshing minty chocolate of grasshopper pie. We think you will love it as a full portion or cut into minis for an elegant finish to a meal.
Provided by Food Network Kitchen
Categories dessert
Time 8h55m
Yield 16 (2-inch) squares
Number Of Ingredients 12
Steps:
- For the crust: Preheat oven to 350 degrees F. Spray an 8-inch square metal baking pan with nonstick spray and line with foil.
- Pulse the cookies in a food processor with the butter, sugar, and salt to make a fine crust. Evenly press the crust into the prepared pan taking care to cover the bottom completely. Bake until the crust sets, about 15 minutes.
- Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
- Blend the cream cheese, 2/3 cup of the sugar, and 1/2 cup of the sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and melted chocolate then pulse until just incorporated and smooth. Pour the filling evenly over the crust and bake until the filling puffs slightly around the edges and just set in the center, about 20 minutes.
- Mix the remaining cup of sour cream and 2/3 cup sugar with the creme de menthe and food coloring, if using. Carefully, spoon the mixture over the top of the chocolate and gently spread into an even layer. Bake until topping becomes glossy but is still a bit loose, about 15 minutes more. (The topping will set when cooled.) Cool on a rack. Cover and refrigerate for at least 2 hours or overnight.
- Lift cheesecake out of the pan, cut into 2-inch squares, and top with chocolate curls.
GRASSHOPPER CHEESECAKE
The classic chocolate-mint profile. Super creamy and luscious. Doesn't feel too heavy and has a nice and natural (not neon green) hue. Use Thin Mint® Girl Scout cookies for garnish if desired.
Provided by Marianne Williams
Time 7h25m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil.
- Pulse mint sandwich cookies in a food processor until finely chopped. Add butter and 1/4 teaspoon salt, and pulse until incorporated, about 5 times. Press cookie mixture evenly over bottom and halfway up sides of springform pan.
- Bake in preheated oven until fragrant and starting to turn crispy, 10 to 12 minutes. Remove and set aside to cool while you prepare the cheesecake filling. Decrease oven temperature to 325 degrees F (165 degrees C).
- Combine cream cheese and sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-high, scraping down sides as necessary, until completely smooth and creamy, 1 to 2 minutes. Add sour cream and beat until combined, about 30 seconds. Add chocolate liqueur, creme de menthe liqueur, and remaining 1/2 teaspoon salt; beat on medium until combined, about 1 minute. Add eggs, 1 at a time, and beat on low until just incorporated. Pour cheesecake mixture into the cooled crust. Place the springform pan into a large roasting pan.
- Place roasting pan on center rack in the oven. Carefully pour boiling water into the roasting pan to come 1 inch up the sides of the springform pan, making sure you do not get any water into the cheesecake.
- Bake until filling is set but still slightly jiggly in center, 60 to 65 minutes. Turn oven off, and prop open door. Let cheesecake cool in oven for 1 hour. Remove roasting pan with cheesecake from oven. Remove cheesecake from roasting pan, and set aside to cool completely, about 45 minutes. Cover with plastic wrap and refrigerate at least 4 hours, up to overnight.
- Run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer onto a cake stand or serving plate. Chop creme de menthe thins. Top cake with chopped thins and sprig of mint. Slice and serve cold or at room temperature.
Nutrition Facts : Calories 738.4 calories, Carbohydrate 74.4 g, Cholesterol 151.7 mg, Fat 43.4 g, Fiber 1.4 g, Protein 10 g, SaturatedFat 23.1 g, Sodium 582.3 mg, Sugar 54.6 g
PHILADELPHIA 3-STEP CREME DE MENTHE CHEESECAKE
Make the whole crowd feel the luck o' the Irish any time of year when you serve up this minty-green PHILADELPHIA 3-STEP Creme de Menthe Cheesecake.
Provided by My Food and Family
Categories Dairy
Time 4h50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Beat cream cheese, granulated sugar and vanilla in medium bowl with mixer until blended. Add creme de menthe; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Sprinkle with colored sugar just before serving.
Nutrition Facts : Calories 380, Fat 26 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 110 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0.7594 g, Sugar 0 g, Protein 6 g
CREME DE MENTHE CHEESECAKE COOKIES
Some say these are the best cookies they've ever had! Such a cinch to put together with just five ingredients, and so easy to vary. Stir in your favorite baking chips and change up the decorations to suit any holiday. See why they're the best? -Sheila Sporn, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large bowl, beat cookie dough and flour until blended and dough is softened. Beat in egg. Add cream cheese; beat until smooth. Stir in baking chips. (Dough will be soft.), Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until bottoms are golden brown, 11-13 minutes. Cool 2 minutes before removing from pans to wire racks to cool completely., If decorating cookies, melt candy coating in a microwave. Cut a small hole in the tip of a pastry bag; insert a small round pastry tip. Fill bag with melted coating. Pipe designs onto cookies; decorate with sprinkles. Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw and decorate as desired.
Nutrition Facts : Calories 95 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 51mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CRéME DE MENTHE CHEESECAKE
Enjoy this flavorful cheesecake sprinkled with crushed Oreo™ cookies - a chilled dessert treat to your family.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h
Yield 10
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray.
- Place 16 of the cookies in large resealable food-storage plastic bag; seal bag and crush with rolling pin. Press 1 1/2 cups cookie crumbs in bottom of pan. Bake 10 to 12 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
- In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Beat in 3/4 cup whipping cream, the crème de menthe and food color just until blended. Pour over crust.
- Bake 60 to 65 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center still jiggles slightly. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
- Run small metal spatula around edge of pan; carefully remove side of pan. Place chocolate chips in small heatproof bowl. In 1-cup microwavable measuring cup, microwave 1/3 cup whipping cream on High about 1 minute or until hot. Pour over chocolate chips. Let stand 2 minutes; stir until smooth. Spread glaze over cheesecake. Coarsely crush remaining 8 cookies; sprinkle over cheesecake. Store covered in refrigerator.
Nutrition Facts : Calories 581, Carbohydrate 51 g, Fat 6 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 399 mg
MINT CHOCOLATE CHEESECAKE
I created this mint chocolate cheesecake for our high school's annual fundraiser. We were told that it brought a hefty price and was one of the first desserts to go! If desired, you can stir the cookie pieces into the batter instead of adding them in a layer. Keep the pieces fairly small or they have a tendency to rise to the top. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 9h15m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon remaining batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake.
Nutrition Facts : Calories 518 calories, Fat 33g fat (18g saturated fat), Cholesterol 116mg cholesterol, Sodium 296mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE CREME DE MENTHE CHEESECAKE
Steps:
- PREHEAT OVEN TO 300 CRUST Mix together: 1 ⅔ c ice box cookies, sugar, melted butter Press into bottom of 10" spring pan CHEESECAKE Whip softened cream cheese with sugar Add eggs one at a time Add sour cream and vanilla Separate 3 cups of batter into separate bowl add melted chocolate bits Mix remaining batter with crème de menthe Layer batters in pan and marbleize with knife. Bake 1 ½ hours Shut oven off and let cool after cool remove sides of spring form pan leave on bottom to serve.
CREME DE MENTHE BARS
his is a very easy recipe. My son won a purple ribbon (which is higher than a blue ribbon) at the county fair when he was 10 years old. This was also his first paid 'catering' job for a graduation party when he was 12 (he's married now, so that gives you a clue as to how long I've had this recipe). Great brownies with a mint flavored filling.
Provided by Deirdre Dee
Categories Desserts Cookies Bar Cookie Recipes
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
- Beat the white sugar with 1 cup of the butter or margarine until light and fluffy. Beat in the eggs. Then stir in the flour, salt, chocolate syrup and vanilla. Mix until combined.
- Pour batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool then frost with Creme de Menthe Frosting. Refrigerate until set. Then spread Melted Chocolate topping over top. Let sit until set and cut into bars.
- To Make Creme De Menthe Frosting: Combine the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe. Mix until smooth.
- To Make Melted Chocolate Topping: Melt the chocolate chips and 6 tablespoons butter together. Stir until smooth and spread evenly over the top of the cooled filling.
Nutrition Facts : Calories 327.4 calories, Carbohydrate 40.2 g, Cholesterol 69.1 mg, Fat 17.6 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 10.7 g, Sodium 176.9 mg, Sugar 31.4 g
CREME DE MENTHE CHEESECAKE
This recipe was in a cookbook called "Ultimate Cheesecakes" from Kraft Foods which features cheesecakes using Philadelphia Cream Cheese.
Provided by Northwestgal
Categories Cheesecake
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Mix cream cheese, sugar and vanilla at medium speed with an electric mixer until well blended. Add the eggs; mix just until blended. Blend in creme de menthe.
- Pour batter into the chocolate pie crust.
- Bake at 350° for 40 minutes or until the center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with chocolate shavings or chocolate curls.
CREME DE MENTHE CHEESECAKE
This is from one of those Pillsbury cookbooks they sell by the supermarket cashiers; I bought the booklet specifically because this recipe sounded so good. Haven't tried it yet, though!
Provided by Lennie
Categories Cheesecake
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300F; have ready an ungreased 9-inch springform pan.
- In a mixing bowl, combine the two crust ingredients; mix well.
- Press in the bottom and up the sides of the pan; set aside.
- In a large mixing bowl, with electric mixer, beat cream cheese until it is fluffy; slowly beat in sugar, beating until smooth.
- Add eggs, one at a time, beating well after each addition.
- Stir in the cream and liqueur until well blended, then pour into the crust-lined springform pan.
- Bake in preheated oven for 60 to 70 minutes or until the edges are set, but the centre jiggles ever so slightly when the pan is gently shaken.
- Turn oven off and leave the oven door open at least four inches; let the cheesecake sit in the oven for 30 minutes, or until the centre now appears set.
- Remove from oven and place on a wire rack on your counter for one hour, or until completely cooled.
- Cover, then refrigerate for at least three hours before serving.
- Just before serving, carefully run a table knife around the edges of the crust to loosen, then carefully remove the sides of the pan.
- If desired, garnish individual servings with whipped cream and a crumbled or chopped chocolate mint (the kind that has the green stripe).
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